Red Velvet Sandwich Cookies

5 from 4 votes

Red Velvet Sandwich Cookies are made using a cake mix combined with a few basic staples. These cookies are soft, chewy, and filled with a sweet and tangy cream cheese frosting.

Prep Time15

Cook Time9

Total Time24

Course: Dessert

Cuisine: American

Servings:

Calories: 283kcal

Author: Jennifer Fishkind

Ingredients

1 box red velvet cake mix
2 large eggs
⅓ cup butter melted and cooled slightly
2 tsp vanilla extract
½ cup powdered sugar

For the frosting:

4 ounces cream cheese softened
4 tbsp unsalted butter softened
1 tsp vanilla extract
2 cups powdered sugar

Instructions

Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
Place the cake mix, eggs, butter, and vanilla extract in a large bowl. Mix together with an electric hand mixer until there are no dry patches.
Place the ½ cup powdered sugar in a bowl.
Place 1 tablespoon-sized dollop of the dough directly into the powdered sugar. I like to use a 1 tablespoon-sized cookie scoop for this. Roll the dough around in the powdered sugar, tap the excess sugar off and place them directly onto the prepared sheet tray, 3 inches apart.
Bake for 7-9 minutes, the cookies will slightly spread, crack on top and appear set, with no wetness to the cookies once done. Let them cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, whip until smooth. Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
Place about 2 teaspoons worth of the frosting on the bottom of a cookie. Top with another cookie, gently press down to make a sandwich. Repeat with the remaining cookies, there may be a little bit of frosting leftover.

Notes

Storage :

To Store: These cookies should be stored in the refrigerator in an airtight container once they are filled with frosting for up to 5 days.
To Freeze: You can freeze these cookies in a freezer-safe container, with or without filling, for up to 3 months.

Tips:

I recommend using a 1 tablespoon-sized spring-loaded cookie scoop for making these cookies. The scoop helps to ensure uniform balls of dough, which bake into evenly sized cookies.
When filling the cookies with the frosting, be sure to select two cookies that are very close to each other in size.
I like to use butter in place of oil in the cookies because I believe it gives the cookies a richer flavor and helps them from spreading as much.
I find it easiest to use a fork to help roll the dough in the powdered sugar, then lightly tap it on the edge of the bowl so any excess powdered sugar falls off.

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